La Stoppa Macchiona from Emilia-Romagna — a rustic, structured red with leather and earthy notes on the nose, nicely powerful on the palate with ripe red fruit aromas from a 50/50 blend of Barbera and Bonarda, fermented with indigenous yeasts and macerated 40 days on skins from an organically and biodynamically farmed estate in the hills near Rivergaro.
Tasting Notes
Rustic nose with leather, earthy notes, and the characteristic wildness of a natural wine from altitude. On the palate, nicely structured and powerful with ripe red fruit aromas. Macchiona is La Stoppa's flagship red — a 50/50 blend of Barbera and Bonarda, co-fermented and macerated for 40 days on skins with spontaneous malolactic fermentation. No filtration, no fining, no added sulphur.
Quick Facts
- Grapes: 50% Barbera, 50% Bonarda
- Origin: Italy, Emilia-Romagna, hills near Rivergaro (organically and biodynamically farmed, altitude)
- Style: Dry red, natural wine, 40-day skin maceration
- Winemaking: Manual harvest, indigenous yeasts, 40-day maceration on skins, spontaneous malolactic, no filtration, no fining, no added sulphur
Food Pairing
Braised meats, pasta with meat ragù, and aged Parmigiano-Reggiano.
Serving
Serve at 16-18°C. Open 20 minutes before serving. Will age for 8 to 10 years.
About the Producer
La Stoppa is a natural wine estate in Emilia-Romagna run by Elena Pantaleoni, farming organically and biodynamically near Rivergaro with indigenous yeasts, no filtration, no fining, and no added sulphur.
